Overweight? Overcome with a Filet Mignon Recipe

Two-thirds of Americans are overweight or obese. A filet mignon recipe can help alleviate this weighty situation. Grassfed beef is lean. In contrast to grain-fed beef, grassfed beef lowers a person's LDL or "bad" cholesterol.

Compare a favored cut of grassfed beef--the loin--with a popular piece of commercial chicken--the thigh. The grassfed loin of beef will have between 1/3 and 1/2 the fat and calories of the chicken.

Filet mignon is cut from the center of the loin and is perhaps the tenderest, leanest portion of beef. It may also be the most expensive. Filet mignon means "little thread", "delightful" or "pleasure" in French. In times past filet mignon recipes were served to those who had trouble chewing.

The meat for a grassfed filet mignon recipe is a supreme cut. It should be served with elegance and in a way that will delight and honor any guest.

Filet Mignon Recipe with Bleu Cheese

4 grassfed Filet Mignon steaks
salt and pepper
1 shallot chopped
2 oz. bleu cheese
1 tbsp. flour
1/4 cup red wine
1 cup beef broth
1 cup cream

Remove any fat from the filet mignon and melt in a frying pan. Remove solid pieces and add chopped shallot, fry until soft. Add cheese, broken up in pieces, and stir until it starts melting. Add flour and wine and mix. Add beef broth, mix and cook for a couple of minutes. Add cream. Mix well and simmer until it has the consistency you like.
Meanwhile, salt and pepper the steaks. Grill or broil until done. Be careful not to overcook any file mignon recipe. Pour cheese sauce on top and serve.

Bacon-Wrapped Filet Mignon

8 bacon-wrapped grassfed filet mignon steaks

Preheat oven at broil or 550° F. Place bacon-wrapped fillets on the rack in a broiler pan. Broil with tops of steaks three inches from the heat for about 6 minutes. Turn and broil for about 5 minutes longer. Be aware that grassfed filet mignon recipes have less fat, so cook quicker. Season with salt, pepper and onion salt. Serves 8.

Filet Mignon with Mushrooms

2 tablespoons butter
2 tablespoons olive oil
1 pound fresh mushrooms, sliced
4 6 ounce grassfed filet mignon steaks
1 cup beef broth
2 tablespoons crushed sage leaves
1/2 teaspoon salt
Freshly ground black pepper

In a heavy skillet over medium heat, heat half of the butter and half of the oil. Add mushrooms and saute' quickly until lightly browned, about five minutes. With a slotted spoon, remove and set aside.

Add remaining butter and oil to skillet and heat over high heat. Place fillets in hot fat and brown well, about three minutes on each side for medium-rare. Remove from skillet to serving platter.

Pour fat from skillet and add beef broth. Boil rapidly over high heat while scraping any brown bits from the pan. Continue cooking broth until reduced to two tablespoons. Stir in sage, salt and pepper. Over high heat, heat to boiling. Add mushrooms and heat through. Serve mushrooms beside or on top of steaks. Serves 4

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